Bacon Cinnamon Buns with Cream Cheese & Vanilla Glaze

Prep Time


Cook Time


Total Time





  • Buns
  • 500ml (2 cups) bread flour
  • 125ml (½ cup) castor sugar
  • 5ml (1 tsp) salt
  • 10g yeast
  • 125ml (½ cup) lukewarm water
  • 2 eggs
  • 60ml (¼ cup) butter
  • 250ml (1 cup) milk
  • 5ml (1 tsp) vanilla
  • Bacon & Cinnamon Butter
  • 200g Eskort Rindless Streaky Bacon
  • 125ml (½ cup) butter, room temperature
  • 125ml (½ cup) brown sugar
  • 5ml (1 tsp) vanilla
  • 15ml (1 tbsp) cinnamon
  • Cream Cheese Glaze
  • 250g cream cheese
  • 250g mascarpone cheese
  • 250ml (1 cup) icing sugar
  • 5ml (1 tsp) vanilla
  • Allergens:
  • This recipe contains dairy (lactose) and wheat (gluten).
  • Substitutions:
  • Bread flour (gluten): Use gluten-free all purpose flour.
  • Milk (lactose): Use coconut milk or rice milk.
  • Butter (lactose): Use clarified butter (ghee) or coconut oil.
  • Mascarpone Cheese (lactose): Use vegan cream cheese.
  • Cream Cheese (lactose): Use vegan cream cheese.


  • Preheat the oven to 180°C.
  • Cinnamon Butter
  • Fry the bacon in a large frying pan over high heat until crispy.
  • Chop the bacon up into smaller pieces and set aside to cool.
  • Combine the butter, sugar, vanilla and cinnamon in a small bowl and add half the fried bacon to the butter mixture.
  • Refrigerate until ready to use.
  • Cream Cheese Glaze
  • Whip all the ingredients together in a mixing bowl until stiff.
  • Refrigerate until ready to use.
  • Buns
  • Combine flour, castor sugar and salt in a large mixing bowl.
  • Mix the yeast into lukewarm water until it dissolves.
  • Melt the butter in a small saucepan, add the milk then remove from the heat.
  • Beat in the eggs and add the vanilla.
  • Add the yeast and egg mixture to the dry ingredients and mix until a dough forms.
  • Turn the dough out onto a flour-dusted surface and knead for five minutes until smooth.
  • Place back into the bowl and cover with cling wrap.
  • Leave the dough in a warm place to rise until it doubles in size.
  • Once risen, roll the dough out on a flour-dusted surface until 5mm thick.
  • Spread the cinnamon butter over the dough, covering it completely.
  • Roll up the dough into a long log and slice into 4cm thick buns.
  • Place the buns on a baking tray lined with baking paper.
  • Cover with clingwrap and store in a warm place for five minutes.
  • Bake for 20 minutes until golden brown.


Top the cinnamon buns with cream cheese glaze and garnish with the rest of the bacon.